Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet

Abstract

Legumes have the potential to support global protein production by partially replacing meat and dairy products in the human diet. This will not only help meeting the increasing worldwide demand for proteins, but could contribute towards mitigating the threat imposed to the environment by current agricultural practices in higher-economy countries (dependence on fossil fuel energy and harmful emissions). Among the legumes, fava bean (Vicia faba L.) is a valuable crop. It is a rich source of proteins, fiber, and other non-nutrient compounds considered beneficial for health. Although a popular source of proteins in many parts of the world, especially in the Middle East, Mediterranean area, and South America, it has yet to be fully exploited in markets where meat is the predominant source of proteins in the diet. Here, fava bean cultivation could not only make a valuable contribution towards protein self-sufficiency, but could potentially play a role in alleviating the rise in chronic diseases. In addition, fava bean enables symbiotic fixation of atmospheric nitrogen and can provide a more environmentally friendly substitution for industrial N-fertilizers with associated improvements in resource efficiency and production costs. From both a food security and environmental sustainability perspective, encouraging both production and consumption of fava bean is a timely and important target. This review focuses on the potential of fava bean as a functional food ingredient to partially replace meat in the human diet.

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

“…Up to date, the most common industrial and domestic food processing procedures mostly affected the native β-glucosidase activity of faba bean and reduced the content of vicine and convicine212. However, the conversion of vicine and convicine into their toxic derivatives is possible via β-glucosidases of the small intestine, the same involved in the absorption and metabolism of dietary (iso)flavonoid glucosides23.…”

Phenotyping: Using Machine Learning for Improved Pairwise Genotype Classification Based on Root Traits

“…This is despite grain legumes representing a significant source of protein for food (Vaz Patto et al, 2014; Multari et al, 2015) and feed (Jezierny et al, 2010; Koivunen et al, 2014), and legume cultivation reducing the need for N fertilizer even for subsequent crops in the rotation (Preissel et al, 2015). Recent studies have identified a comparative lack of breeding investment in Europe to improve grain legume adaptation to local agro-climatic conditions and management techniques (Annicchiarico and Iannucci, 2008; Lizarazo et al, 2015).…”

A bioeconomic Approach for the Production of Biofertilizers and their influence on Faba Bean (Vicia faba L) Productivity

“…Faba bean cultivars used for dry grain production leave a considerable amount of harvest residues, mostly in the form of thick dry stems, that are suitable for green manure; because their low lignin and other harder degradable compounds positively affects the release of nitrogen from the biomass in the soil, thus increase its fertility and have long-term positive impacts upon succeeding crops. In recent years faba bean has been widely used in ecological agriculture (СемТоргЭкспо 2011Multari et al, 2015).…”